Recreate our delicious food at home!

Our guests simply love the food here at the hotel and often ask us for the recipes so they can have a go themselves at home. That's why we have decided to create a separate page on our website featuring the recipes for some of the most popular and traditional dishes we serve at the Hotel DreiSonnen.

We hope you have fun cooking and are successful in recreating some of our favourites.

Spread the strudel dough out on a large tea towel and brush it with melted butter. Melt the butter in a pan, add the breadcrumbs and leave until golden brown. Take the mixture off the hob and add as many crushed nuts as you wish.

For the filling, peel the apples, cut them into quarters, remove the core and grate the apples using a coarse grater. Mix with sugar and add a large pinch of cinnamon and the vanilla sugar. Add the raisins and a little rum and lemon juice. Then mix in the nuts.

Pre-heat the oven to 165-175°C.
Spread the butter-breadcrumb mixture on around two thirds of the dough. Spread the apple mixture evenly and then roll the dough into a strudel.

Brush a baking try thoroughly with butter and place the strudel on it. Brush the strudel generously with melted butter and place into the pre-heated oven for 40-50 minutes. Remove every now and then to brush more melted butter on top. Bake until golden brown.

Remove the strudel from the oven and serve cold or warm with icing sugar sprinkled on top.

First, prepare the filling by mixing the jam, nuts and dried fruit. Wash the apples and remove the core. Place the filling in the hole left by the core and pre-heat the oven to 165 - 175°C. Heat and mix the cinnamon, sugar, vanilla sugar, lemon juice and butter. Then add the honey. Line a baking dish with greaseproof paper, place the apples into the dish and dribble the apple juice mixture over the top. Fold the paper together over the apples and bake for 20-30 minutes.

Instructions
Dribble honey over oats, chopped walnuts and pine nuts and bake in the oven at 200°C until golden brown. Mix at regular intervals.

Leave the mixture to cool, then add raisins and finely chopped dried fruits. Take a bowl and mix yoghurt with grated apple, vanilla sugar, a pinch of cinnamon and honey. Add the oats-and-nuts mixture and sweeten with honey.

TIP! You can also use a pan to cook the oats-and-nuts mixture, but in that case you should not use honey.

This muesli tastes very good and is full of vitamins if you add fresh berries (raspberries, blueberries and strawberries).

Place all the ingredients in a bowl and mix together using an electric mixer until you have a thick dough. Place the mixture into a baking tin lined with butter and flour. Bake for around an hour at 180°C.

TIP! You can also add grated orange peel or a dash of Cointreau.

Or why not include pieces of chocolate or candied fruits in the dough?

Pre-heat the butter, mix into a foam with the egg yolk, add salt and nutmeg. Beat the egg white until stiff and then add the semolina and flour and mix. Leave the mixture to cool for around half an hour in the fridge.

Then, using two tablespoons, form the mixture into egg-shaped balls and place into simmering salted water for 8 to 10 minutes. Then turn the heat off and place a lid on the pot. Leave the "Grießnockerl" in the water for a further 15 minutes and serve in a vegetable soup or beef broth.

First mix the flour, eggs, semolina, salt and water into a smooth dough (make sure you cannot see any traces of flour in the dough). Take a special sieve ("Spätzlesieb") and push the dough through the holes and into boiling salt water to create small "Spätzele". As soon as they float on the surface remove them with a normal sieve and layer them into a pre-heated dish with layers of grated cheese in between.

Cut the onions into fine rings and fry in the pan until golden brown. Spread these on top of the Spätzele and serve.

Mix the eggs with the milk, pour the mixture over the dried bread cubes and leave to rest for a few minutes. Fry the onions in the pan, then add the parsley. Add this and the rest of the ingredients to the bread cubes and mix thoroughly. Leave the mixture to rest again for a few minutes, form the mixture into dumplings and place into simmering water for 15 to 20 minutes.

Serve the dumplings in a soup.

Dumpling variations

Tirolean dumplings

Basic recipe and 100g dried bacon cut into cubes.

Mix the bacon cubes with the onions and the parsley in a pan with butter and add to the bread cube mixture.

Cut the pumpkin flesh into small pieces. Slice the onions and as much garlic as you want. Place the onions in butter or oil in a pan and leave to sweat. Then add the garlic and pumpkin and cook in the pan, stirring regularly. Add the soup and cream and season. (Bay leaves and juniper berries can be placed in a bag or tea infuser.)

Cook the pumpkin until soft. Remove the large herbs and mix the soup with a handmixer. If necessary add a little corn starch dissolved in cold water.

Season once again with salt and pepper and pour into warm bowls. Add a dash of pumpkin seed oil and garnish with pumpkin seeds on top.

Peel the potatos and cut into cubes. Heat a pan filled with salted water and cook the potatos until soft. Place the potato cubes on a baking tray and leave to steam in the oven at 120°C (approx. 15 minutes).

Then purée the potatoes or push them through a press. Leave to cool. Mix with the other ingredients and knead into a smooth tough. Cover the dough with the flour and roll out into 2cm-thick strips and slice into small pieces. Roll these into small, slug-shaped pieces.

Place a large pot with salted water and heat until it simmers. Place the pieces into the water and leave for 6 to 8 minutes. Then remove from the water. Melt butter in a pan and add the pieces. Add poppy seeds and sugar. Mix thoroughly.

Mix the milk in a bowl with all the ingredients except the eggs into a thin dough with no lumps. (If necessary pour it through a sieve or user a handmixer.) Leave for around 30 minutes to settle. Add the eggs and mix. If the dough is too thick then add a little milk. Heat a teflon pan, line with butter or oil and add the amount of dough you want (a small amount for thin pancakes, a large amunt for thick ones). Spread the dough evenly in the pan and cook until golden brown (2-4 minutes). Flip the pancakes over and cook on the other side until golden brown.

Remove from the pan and keep warm on a plate by covering them with tin foil.

TIP! Add jam, roll into a tube and serve with icing sugar on top.

Those who like their pancakes savoury can also add puréed spinach instead.

For the dough, mix the flour with a pinch of salt and the butter cut into small cubes. Add sugar, lemon zest and eggs. Mix into a dough. Leave the dough to rest in a cool place. Roll the dough out thinly on a work surface into a square and bake for 10 minutes. Mix and heat the cream, 100ml of milk, vanilla sugar and lemon zest.

Mix the custard powder, yolks and the remaining 25ml of milk. Mix the sugar with the egg whites and beat until stiff. Add the two mixtures together and fold into each other. Spread the resulting mixture on the base. Bake at 160°C for around an hour.